How to make hung curd at home

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Making hung curd at home is very easy. Sharing a very very basic and DIY recipe today. I have shared a few posts on this blog which is made from hung curd. I know many of you have confusion OR doubt about making perfect hung curd at home. Your trouble is over as I am here to share this very basic tutorial.

Hung curd

Before moving further, I wanna tell you that hung curd is nothing but a curd without Whey. Whey has been drained completely. As a result, you will get nice and thick curd which is perfect to use in recipes that call for hung curd. I have learned hung curd technique from my mom. Me and my mommy mostly prepare Shrikhand from freshly homemade hung curd.

Dahi kababs and shrikhand are the recipes in which hung curd is the ONLY hero. I have also heard that it is called "Chakka" in marathi. Hung curd is also used in making cream cheese.

The method I am sharing today is a typical method by hanging a cloth pouch to drain the water completely. However, you can also keep the whole apparatus in the fridge easily. If you live in a cold climate, then you can hung the curd wherever you have a hook arrangement in your kitchen or tie it on the kitchen sink tap.

I am making hung curd using the kitchen sink tap and honestly, Curd turned out perfect. I did not found any sourness in curd. Also, I am using fresh homemade Curd here.

How to(with pictures)

First line the strainer on a bowl.

Then line a muslin cloth or cotton napkin on the strainer.

Pour the fresh curd. bring the four edges of the muslin together and tie cloth tightly using thread.

Gently press and you will see the whey dripping.

Hand the tied cloth on sink tap to drain whey completely.

Wait for 5 hours at-least and your hung curd is ready.

Once the hung curd is ready, then refrigerate and use it within 4 to 5 days.

What you can make with hung curd?

Hung curd and garlic dip is one of our most popular recipes on the blog that you can make with homemade hung curd.
You can make a perfect marination for vegetables and spices to enhance the flavor of vegetable dum biryani with hung curd.
Have you tried making this hung curd mayonnaise?
My whole family's favorite rose shrikhand recipe, prepared with hung curd.

FAQs

What is hung curd?

Hung curd is regular curd (yogurt) with all the whey (water content) removed, resulting in a thick, creamy texture perfect for dips, desserts, and spreads.

Is hung curd the same as Greek yogurt?

Hung curd is very similar to Greek yogurt, as both are strained to remove whey and achieve a thick consistency. However, Greek yogurt is generally superior for high-protein, low-fat diets due to specialized industrial straining and bacterial cultures.

What is the liquid drained from curd called?

The liquid drained is called whey, which is nutritious and can be used in dough, soups, or smoothies.

Can hung curd replace cream or mayonnaise?

Yes, hung curd is a healthier alternative to cream and mayonnaise as it is thick, creamy, and lower in fat while still adding richness to dishes.

How do I make thick and creamy hung curd?

Use full-fat fresh curd and allow it to drain completely. The longer you hang it, the thicker and creamier it becomes.

Why is my hung curd sour?

Hung curd may turn sour if:
-The curd used is already sour
-It is left hanging too long at room temperature(for 10 hours +)

Can I make hung curd without a muslin cloth?

Yes, you can use a clean cotton napkin, cheesecloth, or even a fine mesh strainer, but a muslin cloth gives the best results.

Recipe

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